Not Taco Tuesday, Tacos Everyday
I could eat Mexican food every single day, which has the potential to not be good for my waistline. But I've found ways to enjoy it and maintain my low carb, high protein diet. A win-win!
This Spicy Shrimp Taco recipe might just be my very favorite! In fact, my kids said it ranks in their top most loved things I make. Spicy shrimp made into a brown rice bowl or wrapped into a low carb tortilla (whichever you prefer!) with chopped romaine salad and corn on the cob or roasted broccoli. I'm giving the low down for the way I prefer to serve it!
Spicy Shrimp & Black Bean Taco w/Roasted Broccoli & Chopped Romaine Salad
Carbs: 32.4 grams
Fat: 10.6 grams
Protein: 42.9 grams
Net Carbs: -10.5 grams!
14 medium shrimp
Mama Lupe low carb tortilla OR ½ cup brown rice
¼ cup black beans
1 tsp light sour cream
Sprinkle of lowfat shredded cheese
1 oz avocado
1 cup roasted broccoli OR ½ corn on the cob
1 T. SkinnyGirl poppyseed dressing
1 cup chopped romaine with cherry tomatoes and cucumbers
Spicy Shrimp Recipe
40 medium shrimip, peeled and deveined (I buy the big bag of frozen uncooked shrimp from Sam’s or Walmart)
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon kosher salt
Mix marinade and toss with shrimp. Refrigerate for 10 minutes and then sauté until the shrimp is no longer pink. Then, serve over brown rice, black beans, shredded cheese, sour cream, cilantro and a spritz of lime juice. OR replace the brown rice with a low carb tortilla and turn it into a taco. SO GOOD!